We have not tried a Kraft recipe yet we did not like, and this was no exception. Great flavor, melt in your mouth, it was just delicious. Definately would make it again.

krayurban

posted:

1/3/2011

This recipe needs to be seriously reviewed by Kraft including the number of servings and the cooking time. I mostly ruined a very expensive piece of meat because it was over-cooked. Fortunately most of my family likes well-done meat as it was not at all like the photo where it is nice and pink in the middle. The herbs and dressing made a really nice flavor but I was soooo disappointed in the too-long cooking time. If you use the recipe, be sure to use a meat thermometer. My chef father-in-law said it should only be cooked something like 80-90 minutes. (I didn't ask him beforehand because I wanted to surprise the family with an extra special treat for our Christmas dinner. Truly it was a hard and expensive leasson.) I might try the recipe again but on a less expensive roast because the flavoring was that good.

yadiquinones

posted:

12/28/2010

Pretty good. The Outside of the Roast was perfectly crusted and was delicious. However I wish the inside had been more tasty. I made French dips with my leftovers.

generh55

posted:

12/26/2010

Made this for my family yesterday. Got all positive comments. Taste was awesome - different, but very, very good!

a cook

posted:

12/26/2010

hookedonjesus: the fuss about the serving sizes is that people dont realize the serving size of meat should be the size of a deck of cards or maybe a checkbook or 2-3 ounces.Obviously no one commenting serves the proper serving sizes..If they did they would get 10-15 servings for a roast..A few say it would serve 2-5 which means they apparently serve a pound to a pound and half of meat per person which is scary..Either that or they simply do not realize they are serving 4 times what a proper serving should be.This is a good chunk of the reason why obesity is such a problem.

hookedonjesus

posted:

12/25/2010

WONDERFUL!!! Really simple recipe, fantastic flavor. Wouldn't change a thing. Made our Christmas dinner outstanding. It was definitely the star of the show. The crust was perfect. Cooking times, temperatures, and serving sizes were spot on. Not sure where all of the problems with serving size are coming from?? Thanks Kraft!!!

a cook

posted:

12/25/2010

Has anyone actually made this recipe? How can you review it by incorrect portion size? I'm with the other poster. Why do you bother making comments if you haven't made it? Portion size is relative to whom ever is eating it. It's none of my business. I had to enter a star rating in order to post these questions. I won't rate it low because of portion size. Too funny!

sunev7

posted:

12/23/2010

I intend to make this recipe, it looks simply devine.

dogmomone

posted:

12/22/2010

Granted, the serving size they "predict" wouldn't last five minutes at my dinner table -- but did anyone actually make and eat the recipe? Is it good? I bought a beautiful 6 lb standing rib yesterday and am looking for a great recipe....

a cook

posted:

12/22/2010

The Cook probably meant to write in her servings section feeds 1-5 people!